1 clove garlic
1 lb swiss cheese, finely diced
3 tbs flour
2 cups dry white wine
1 tbs lemon juice (if desired – SEE NOTE)
1/2 cup kirsch
salt
1/4 tsp white pepper
nutmeg OR paprika
cut garlic into halves, rub inside of a foundue pot until well flavored, and then discard garlic. pour wine into the pot and place over LOW heat until bubbles start rising to the surface – DO NOT BOIL. add lemon juice at tis point, if requred.
place cheese in a bowl, sprinkle with flour, and mix lightly. then add the cheese mixture by handfuls, constantly stirring with a wooden fork or spoon in a figure-eight pattern until cheese is melted. be sure each handful is melted before you add the next.
after the last of the cheese has been added and the mixture begins to bubble, quickly add kirsch and seasonings to taste, stirring until blended.
makes 4 servings
IF YOU FEEL THE WINE YOU HAVE IS NOT SUFFICIENTLY ACIDIC, ADD A LITTLE LEMON JUICE. A GOOD RULE OF THUMB IS 1 TSP OF LEMON JUICE TO EACH 1/2 CUP OF WINE.
MUSHROOM FONDUE
USE 4 OZ OF CHOPPED MUSHROOMS FOR EACH 8 OZ OF SWISS CHEESE. CHOP THE MUSHROOMS WITH A LITTLE MINCED ONION, TO TASTE. SAUTE IN HOT BUTTER UNTIL THE VEGETABLE LIQUID HAS EVAPORATED. ADD THE SAUTEED MUSHROOMS TO THE FONDUE SUISSE RECIPE WHEN IT IS READY TO BE EATEN.
FONDUE A LA CHAMPAGNE
INSTEAD OF WHITE WINE, USE A DRY CHAMPAGNE OR SPARKLING WINE.
PINK FONDUE
INSTEAD OF WHITE WINE, USE A VERY DRY ROSE’.
TOMATO FONDUE
PEEL AND SEED 2 TOMATOES, THEN CHOP VERY FINE. ADD TO THE FONDUE WHEN IT IS READY TO BE EATEN.